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PrintSPINACH AND TOFU SOUP
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Blanch the spinach leaves in plenty of boiling water. Drain and refresh in cold water.
- Heat the oil in a pan. Add the peppercorns and cumin seeds and fry until they start to change colour. Add the onion and saute for 2 minutes.
- Add the ginger and garlic to the pan and saute until golden.
- Put the blanched spinach leaves in a blender with water and blend to a puree. Add this to the pan, plus enough water to give a good consistency. Add the salt and bring the mixture to the boil.
- Add the lemon juice. Finally, add the tofu to the soup and serve immediately.
INGREDIENTS
- 1 kg spinach leaves
- 1 teaspoon sesame oil
- 8 black peppercorns
- 1 teaspoon cumin seeds
- 2 medium-size onion, chopped
- 2.5 cm piece root ginger, chopped
- 5 garlic cloves, chopped
- 1 teaspoon salt
- 2 tablespoon lemon juice
- 250 grams tofu, diced
9 comments for “Spinach and Tofu Soup”
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